HADDOCK PIE RECIPES

Put the potatoes into a large pan of cold, salted water and bring to the boil. Cover, lower the heat and simmer for about 20min until very tender.

Meanwhile, put the fish into a bowl, add the parsley and garlic, then toss gently to coat.

Heat 40g (11⁄2oz) butter in a large frying pan with a drizzle of olive oil until it starts to foam. Drop half the fish pieces into the pan and fry over a very high heat for about 1min until they form a golden crust on the underside. Turn over and fry on the other side until the fish is opaque - just 2-3min or it'll overcook.

Take the pan off the heat, then add half the mustard and half the crème fraîche to the fish. Leave it to melt in the heat of the pan (without stirring, to prevent the fish from breaking up), then spoon the mixture into a large ovenproof serving dish.

Wipe out the pan and repeat steps 3 and 4 with another 40g (11⁄2oz) butter and the remaining fish, mustard and crème fraîche. The fish mixture will look quite liquid at this stage, but that's fine.

Preheat the grill. Drain the potatoes, tip them back into the pan and return to the heat for 1-2min to dry off. Mash with the remaining butter, plenty of pepper and about 6tbsp of the cooking liquid from the fish. Give the potatoes a good beat, taste for seasoning, then spoon the mash over the fish.

Pop the dish under the grill for a few minutes until the potato is golden, then serve immediately.

Prepare ahead. The pie can be made earlier in the day up to the end of step 6. Cover and chill.

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
3. Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
4. Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
5. Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
6. Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
7. Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
8. Dot and spread the mash evenly over the top of the fish and grated veg.
9. Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.